Tagliolini with mussel sauce

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

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Preparation method:

Clean the mussels and put them in a frying pan with a little water. Cover and cook over a lively heat until they open. Cool, remove the flesh from the shell and chop finely. Chop the garlic and onion, add the mussels and ½ glass white wine. Add a pinch of Cervia sea salt and some chilli pepper. Finally, add the chopped tomatoes and a tablespoon of tomato concentrate. Simmer for about 20 minutes over a low heat. Drain the tagliolini and toss in the pan with the mussel sauce. Serve hot.

Preparation method:

Clean the mussels and put them in a frying pan with a little water. Cover and cook over a lively heat until they open. Cool, remove the flesh from the shell and chop finely. Chop the garlic and onion, add the mussels and ½ glass white wine. Add a pinch of Cervia sea salt and some chilli pepper. Finally, add the chopped tomatoes and a tablespoon of tomato concentrate. Simmer for about 20 minutes over a low heat. Drain the tagliolini and toss in the pan with the mussel sauce. Serve hot. <<<